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Turbotemper® e Type TE Flex

 Sollich Turbotemper TE / TED - Chocolate Tempering MachineSince the invention of the Sollich Circulation Tempering Process 50 years ago, there has been no more significant breakthrough in chocolate pre-crystallization than the Turbotemper® e (Evolution).

The Turbotemper® e brought clarity to the physical occurrences during the "Tempering" and disputes many of the previously known opinions.

The Turbotemper® e proves its exceptional tempering quality not only with pure cocoa butter chocolates, but also chocolates with a high percentage of milk fat or cocoa butter equivalents (CBE's). Even pure cocoa butter can be successfully pre-crystallized.

The Turbotemper® e type TT flex is a flexible version for an extremely high range of capacity. The range of capacity is between 30 and 100% of the nominal capacity.

Characteristics of the Turbotemper® e

  • Increased shelf life and exceptional gloss due to presence of a very high proportion of stable beta V crystals
  • Improved heat resistance of chocolate
  • Lower viscosity as a result of 2-3 ºC (3-5 ºF) higher operating temperatures
  • Constant degree of temper, even with varying chocolate infeed temperatures or throughputs
  • Uniform hollow good shells, reduced breakage and thinner, pinhole free chocolate coating
  • Improved contraction for easier demoulding and less mould cleaning
  • Quickest solidification during the cooling process (post recrystallization)

Advantages of the Turbotemper® e

  • Better temper quality through accelerated crystal formation and absolutely homogeneous crystal distribution due to the new "Mäander" double scraper (patented)
  • Accelerated cooling and pre-crystallization because there is less volume of chocolate in each of the plates and because the "first-in/first-out" route for the chocolate is guaranteed
  • Greater economy trough and increased tempering throughput made possible by the new design double channel cooling plates (patented)
  • High percentage of uniform, stable beta crystals formed in the crystallization stage, thanks to the uniformity of temperature of the cooling surfaces (patented). The temperature is automatically adjusted according to the chocolate throughput
  • More accurate chocolate temperature control by measuring the temperature in an annular gap (patented)
  • High degree of user comfort, extensive data availability such as Tempermeter curves and preventative maintenance advice possible, upon request, by means of a Touchscreen PC
  • Hygienic design
  • Low energy demand by efficient technology using energy saving components (e.g. IE3 motors)

Alternative versions and specifications

Turbotemper® e TE flex is available for outputs from 300 to 13,000 kg/h


Sollich Turbotemper HMI PanelThe new touchscreen PC-control offers high operating comfort, such as brief operating instructions of the Turbotemper®, data for preventative maintenance and long time data management of temper curves from our automatic Tempermeter "Tempergraph".


Sollich Tempergraph - Automatic measuring of degree of temperTempergraph is the automatic Tempermeter for online measuring the degree of temper in your chocolate, eliminating human inteference as with portable Tempermeter. Built into our Turbotemper®, the Tempergraph records the chocolate temper every 6 minutes. The temper curve is automatically shown on the PC-screen of the Turbotemper® and saved. The progression of the degree of temper is displayed over several hours and a deviation alarm is provided.

With the recently developed "Teach in" method the operator can preset the required degree of temper so that no further adjustments are necessary..